La Baie Osaka, Michelin Star French Restaurant in Ritz Carlton Hotel

La Baie Osaka is the signature French restaurant at the Ritz Carlton Hotel. Stepping into the Ritz Carlton in Osaka was like going into another world. The place is so European and opulent. The common areas are dimly lit and wood panelled. The restaurant La Baie fits into the overall scheme. The one Michelin Star restaurant is formal and grand. Perhaps that is why the dress code is “sophisticated casual attire” and “sophisticated elegant attire” for lunch and dinner respectively. But looking beyond appearances, La Baie is a friendly place. It was one of the few highly rated restaurants in Osaka (that we came across) that would accept English online reservation and did not require any credit card guarantee.

La Baie French Restaurant, RItz Carlton Hotel Osaka Japan

La Baie Lunch Menu

Dining at La Baie was straightforward. There was only one lunch menu that costs 7.500 Yen per person, with options to add a course or to switch dishes with supplemental add-on costs. We stuck to the orginal course which was more than adequate for us.

Lunch at La Baie was an elegant affair. Everyone spoke in hushed tones. The table linen was thick and crisp and service was top notch. Even the bread was served in personal wooden boxes. Two types of butter and salt were provided. The bread alone gave us quite a bit of happiness.

The Food

The amuse bouche was a delightful start to the meal. I cannot remember the details, just that the snacks were small and delicious.

The first appetiser of Duck Foie Gras Terrine, Red Wine Jelly, Gingerbread, Sherry Vinegar was as small as the amuse bouche. Delicate bits to be picked up and consumed together. I was glad the foie gras was mildly flavoured.

The soup dish was possibly the best dish of the day. The Scallop and Celeriac Consommé with Yuzu Flavor was the dish that bore the most Japanese influence. The consomme was like a pure-tasting dashi soup, allowing the natural flavours of the fresh scallop to shine.

La Baie Osaka Lunch — Scallop And Celeriac Consommé

The main course of Fish of The Day with Spicy Crustacean Sauce was more predictable. The highlight was the freshness of the ingredients.

Fruit Compote with Yugé Farm Fresh Cheese Mousse

There were two small desserts. The Pre-Dessert Fruit Compote, Yugé Farm Fresh Cheese Mousse (above picture) was elegant and light. It was followed by a Pineapple Compote and Sherbet, Coconut and Vanilla Cookie Puffs, Passion Fruit.

Lunch at La Baie Osaka ended with some petit fours and coffee. All in all a well spent two hours in the peace and quiet of the Ritz Carlton Osaka, away from the crazy crowds in Dotoburi, which was even more packed because of the extended Golden Week holiday.